Miz Helen's Country Cottage

Tomato Basil Jam

We have had an abundant tomato harvest this year. We had really good rains and the temperatures never got that hot for long periods this year and thus we had a flavorful tomato with good production. When canning season begins, I start look for different recipes to use in preserving the flavors of summer. One of the new recipes that I used this year is Tomato Basil Jam and it is delicious. I have tested this one on family and friends and it has a big stamp of approval.

Tomato Basil Jam

A Beautiful Jam Filled With Flavor

We Start With Our Wonderful Garden Tomatoes

Our Beautiful Organic Tomatoes

This Jam Is So Easy To Make

Place The Tomatoes Into A Hot Water Bath

Transfer Them To An Ice Water Bath

The Skin Will Come Right Off

Chop and Cook

Tomato Basil Jam

Miz Helen's Kitchen

2 to 3 pounds tomatoes, peeled and chopped

5 tablespoons fresh sweet basil, chopped

1/4 cup lemon juice

1 (3/4 ounce) package fruit pectin

3 cups sugar

Directions

Place the clean tomatoes into a hot water bath for about 1 minute until the tomato skin starts to crack.

Transfer the tomatoes into a cold water bath with ice cubes, let set for 2 minutes and the skin will peel right off.

Chop the tomatoes very small and place them into a stainless steel or enamel stew pan.

Chop the basil.

Bring the tomatoes to a rolling boil, then reduce the heat.

Simmer covered for 15 minutes.

Remove the tomatoes from the pan and then measure just exactly 31/2 cups of the tomatoes, then return the 31/2 cups of tomatoes to the pan.

Add the lemon juice and the basil, stir well.

Mix the pectin with 1/4 cup of the sugar.

Stir the pectin and sugar mix into the tomatoes.

Bring to a full rolling boil, stirring so the mix does not stick to the bottom.

When the mix reaches a rolling boil, add the remaining 2 3/4 cups of sugar.

Return to a full rolling boil stirring constantly and boil for 1 minute.

Remove from the heat, remove any foam that may be on top.

Using a funnel on the jar, ladle the hot jam into hot sterilized jars. Be sure and leave a little space at the top of the jar. Place the lid on and make sure the bands are tight.

Place the jars into a hot water bath, making sure the water completely covers the jars.

Bring to a rolling boil and time the boil for 5 minutes.

Very carefully remove the jars to a place where they can cool and sit undisturbed for 24 hours.

I plan on using this jam on with Bruschetta with a little Parmesan Cheese on Top.

Another appetizer idea will be a block of cream cheese with the jam on top and garnish with fresh basil. And last but maybe the best, a Tomato Basil Jam and Mozzarella Sandwich, toasted (of course) with the cheese melted and running off the sides, just delicious!

Thanks so much for stopping by to spend some time in the kitchen with us today. Canning and Preserving food is one of the best ways we have to enjoy that summer flavor all year round. Hope you have a great week and come back to see us real soon!

Miz Helen, your Tomato Basil Jam looks so delicious! It's so lovely you've been able to make it with your own homemade tomatoes. Sharing later today on the Hearth and Soul Facebook page. Thank you so much for being a part of the Hearth and Soul Link Party.

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Your visit has been very special. I look forward to your comments, they are like opening little gifts. Thank you for stopping by and hurry back!Miz Helen

Miz Helen

Cookbook Author Recipe Developer Organic Gardner

Welcome to my Country Cottage, come on in and make yourself at home, stay and have a cup of tea. We will be sharing, Miz Helen's Kitchen where we have simple family friendly, meal plans, and recipes. Other features include, The Garden Gate, Quiet Time, Day Trips and Max Time. The blog is the home of Full Plate Thursday and The Texas Star Chili Cook-Off. Enjoy your time here, leave me a note I love hearing from you!

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